Sophisticated Raspberry Semifreddo
300g Pkg Unsweetened Frozen Raspberries (not In Light Syrup)
Or 1 Pt Fresh Raspberries, About 2 Cups
5 Egg Yolks
1/3 Cup Orange-flavoured Liqueur
1 Tbsp Milk
1 Tsp Vanilla
½ Cup Sugar
3 Oz Bittersweet Or Semi-sweet Chocolate,
Finely Chopped Into Pieces No Larger Than A ¼”
1 Pt Whipping Cream
Line Bottom & Sides Of 9 X 5-inch Loaf Pan With 2 Large Overlapping Pieces Of Plastic Wrap, Letting Wrap Hang Over Sides Of Pan.
Spread 1 Cup Raspberries In Base Of Pan, Then Place In Freezer.
Place Yolk In Top Of A Double Boiler Or Medium-size Stainless Steel Bowl That Will Fit On Top Of A Saucepan. Whisk In Liqueur, Milk & Vanilla Until Well Mixed. While Whisking, Slowly Add Sugar Until Blended. Continuously Whisk Yolk Mixture Until Light, Frothy & A Pale Yellow In Colour, 4 – 6 Minutes.
Remove From Heat. Refrigerate, Uncovered, Until Cool.
In A Large Mixing Bowl, Using An Electric Mixer, Whip Cream Until Soft Peaks Form When Beaters Are Lifted. Stir In ¼ Of The Cream Into Chilled Egg Mixture.
Fold In Remaining Cream & Chocolate Pieces Until Blended & No White Streaks Remain.
Fold In Remaining Raspberries.
Remove Loaf Pan From Freezer.
Turn Berry Mixture Into Pan, Filling All Corners. Smooth Surface, Then Cover With Overhanging Pieces Of Plastic Wrap. Freeze Until Firm, At Least 6 Hours, But Preferably Overnight. It Will Keep At Least 1 Month.
To Serve, Remove Pan From Freezer & Run Knife Around Edges. Invert Dessert Onto A Platter. Discard Plastic.
Let Stand At Room Temperature Until Semifreddo Starts To Soften, From 10 – 15 Minutes.
Cut Into ¾-inch Slice & Serve With Fresh Berries On Top Or Drizzle With Warm Chocolate Raspberry Sauce.